Banquet Chef: Create Memorable Buffet & Plated Menus

Driftwood Hospitality Management; Scottsdale (AZ); On-site; USD 21,000 - 30,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Employee Assistance Program

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Driftwood Hospitality Management is seeking a kitchen cook in Scottsdale to prepare high-quality food safely and efficiently in alignment with brand standards and regulations. The role requires monitoring sanitation, equipment, and food safety while producing menu items for buffets and plated meals.

You will follow banquet orders, uphold safety practices, assist other kitchen staff, and contribute to a collaborative, guest-focused dining experience across shifts.

Qualifications

• Hold a current Food Handler Card.
• Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Good working knowledge of sanitation standards.
• Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles).
• Basic mathematical skills for recipes, measurements and portion sizes.
• Basic English to understand inquiries and instructions.

Responsibilities

• Consistent safe and sanitary food storage, preparation and cooking.
• Maintain sanitation of kitchen and equipment; follow safety protocols.
• Understand and follow Banquet Event Orders, recipes, and presentations.
• Prepare from-scratch menu items for buffet and plated meals in proper portions.
• Attend department meetings and collaborate with team members.

Skills

Food Handler Card

Food prep knowledge

Sanitation standards

Kitchen safety

Recipes & portioning

English communication

Tools

Stove & Oven operation

Broiler operation

Slicer usage

Steamer usage

Kettle operation

Job description

Driftwood Hospitality Management is seeking a kitchen cook in Scottsdale to prepare high-quality food safely and efficiently in alignment with brand standards and regulations. The role requires monitoring sanitation, equipment, and food safety while producing menu items for buffets and plated meals.

You will follow banquet orders, uphold safety practices, assist other kitchen staff, and contribute to a collaborative, guest-focused dining experience across shifts.